Mocha Marshmallow Pops Recipes

MARSHMALLOW POPS

Steps:

• In a microwave, melt chocolate chips with oil; stir until smooth. , Thread two marshmallows onto each pop stick. Dip marshmallows in melted chocolate, turning to coat; allow excess to drip off. Roll in toppings as desired. Place on waxed paper-lined baking sheets; refrigerate until set.

MOCHA

Steps:

• Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.

MOCHA MARSHMALLOW POPS

Steps:

• LINE 9 x 9-inch or 8 x 8-inch pan with plastic wrap and lightly oil it using your fingers or non-stick cooking spray. Set aside.
• In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
• MEANWHILE combine sugar, corn syrup and ¼ cup water in a small saucepan. Bring the mixture to a rapid boil. As soon as it is boiling, set the timer and allow to boil hard for 1 minute.
• CAREFULLY pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, starting on low and moving up to high speed. Add the salt and beat for between 10 and 12 minutes, or until fluffy and mostly cooled to almost room temperature. After it reaches that stage, add in the extract and beat to incorporate.
• LINE an 8x8-inch pan (or a 9x13-inch pan for thinner marshmallows) with plastic wrap and spray it generously with non-stick cooking spray or oil. Generously oil your hands and a rubber or silicone spatula as well. Scrape the marshmallow mixture into the prepared pan, pressing it into the corners and into an even layer. Grease another piece of plastic wrap and place it on top of the marshmallow, oiled side down. Again, press gently. Let rest for six or so hours or until it has firmed up all the way through.
• Dust a countertop with confectioner's sugar. Remove the marshmallows from the pan and plastic wrap and place on the dusted surface. Dip a heart shaped, open-topped cookie cutter in more confectioner's sugar and cut as many marshmallows as you can, re-dipping the cutter in confectioner's sugar between each cut.
• Place the marshmallows on a parchment or waxed paper lined cookie sheet and insert a candy or popsicle stick into the bottom of and up about 2/3 of the way through each marshmallow. Place the pan, uncovered, in the freezer for 30 minutes.
• While the marshmallows are getting super firm, combine the milk chocolate and coconut oil in a microwave safe bowl. Microwave on HIGH for 1 minute, stir well, and return to the microwave for 10 second bursts on HIGH, stirring well after each burst, until the mixture is completely smooth. Let rest at room temperature for 5 minutes before proceeding.
• You may either dip the marshmallows, letting excess drip off before returning to the lined pan, or drizzle the chocolate artistically over them with a spoon. Either way is delicious and beautiful. Let the chocolate firm up before wrapping the marshmallow pops individually. They are good -tightly wrapped or in an airtight container- for a week at room temperature.

MOCHA POPS

Steps:

• Put a large scoop of coffee ice cream in a paper cup and use a spoon to press the ice cream into the bottom and sides of the cup. Put a heaping tablespoon of the chocolate wafer cookies on top and gently press into the coffee ice cream layer. Finish with a large scoop of chocolate ice cream, pressing into the cup. Repeat with the remaining cups, ice cream, and chocolate wafer cookies. Push a wooden pop stick about a quarter of the way into the center of each pop and cover each with plastic wrap. Freeze the pops until the ice cream hardens, at least 4 hours and up to overnight. When ready to serve, gently peel off the paper cup and serve frozen.

MAPLE MOCHA POPS

Steps:

• In a large bowl, whisk whipping cream, half-and-half, maple syrup, chocolate syrup and coffee granules until coffee is dissolved. , Fill molds or cups with 1/4 cup cream mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.